摘要
近年来,肉品在国民消费中占据越来越重的比例,对许多人而言已经成为他们获取动物蛋白的第一来源,但肉品在生产、加工、销售和消费等环节中极易发生腐败变质,尤其以微生物作用引起的腐败最为显著.在传统的肉品评价过程中,气味是评价肉品是否发生腐败变质的重要指标,而过去沿用的人工感官评价方法受主观因素主导,难以形成一个适用于现代快速准确的规范标准,所以电子鼻的出现并用于肉品检测至关重要.目前,电子鼻作为无损快速检测手段在肉品腐败检测领域中得到了广泛的应用.该文主要介绍了电子鼻的组成和工作原理,综述了电子鼻在各类肉品腐败状况检测和肉类微生物污染评价上的重要应用和研究进展,主要包括牛肉、猪肉、鸡肉及鱼类等腐败状况的检测,以及对肉类优势腐败菌的识别和预测.
In recent years, the proportion of meat consumption in Chinese daily life has been increasing. For many people, meat is their first-choice source of animal protein. However, the spoilage of meat is likely to occur in pro- duction, processing, marketing, and transportation, mainly caused by microorganisms. In meat quality evaluation, smell is an important index to indicate meat spoilage. However, the artificial sensory evaluation method is often in- fluenced by subjective factors and therefore is not stable to form the standards. Nowadays, as a kind of nondestruc- tive testing technology, electronic nose has been widely used in the field of meat quality detection. The paper first introduces the composition and the working principle of electronic nose. The current application of meat spoilage detection is then introduced. The advances of the evaluation of microbial contamination on meat by electronic nose, including the detection of beef, pork, chicken and fish as well as those dominant spoilage bacteria of meat are dis- cussed.
出处
《南京晓庄学院学报》
2015年第6期1-6,共6页
Journal of Nanjing Xiaozhuang University
基金
国家自然科学基金青年科学基金项目(31101282)
公益性行业(农业)科研专项(201303088)
关键词
电子鼻
肉品腐败
牛肉
猪肉
鸡肉
鱼类
微生物
electronic nose
meat spoilage
beef
pork
chicken
fish
microorganism
